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Define Foaming Properties, Binding of Flavour and Other Substances?
To understand the foaming properties of proteins, we need to know some basic aspects of foam foods. Foam foods are usually colloidal dispersion of gas bubbles in a continuous liquid or semisolid phase that contains a soluble surfactant. (Surfactant is a chemical compound that acts as a surface modifier which reduces the surface tension of the liquid). A large variety of food foams produced with proteins, exist with widely differing textures, such as cakes, whipped creams and toppings, ice creams etc. In many cases, gas is air (occasionally CO2) and the continuous phase is an aqueous or suspension containing proteins.
We now understand that mutations that cause the inhibition of apoptosis are found in tumors. Because proliferation itself is not induced by the inhibition of apoptosis, explain how
Compare and contrast the effect of a deletion in the operator of the lactose operon with one in the operator of the histidine operon.
Q. Complications Causes by gastro oesophageal reflux disease? Apart from the symptoms, which you have just read above, there are a few extra oesophageal manifestations of GERD.
Morphogenesis of an Ectodermal Derivative During the development of vertebrate body the dissimilar regions in the three germ layers of the gastrula become segregated from each
Define Future Projections in the Field of Public Nutrition? We discussed earlier that the field of public nutrition has existed for a long time, although not by this name. A he
In studies of human body, which of the subsequent terms can also be used when referring to the pituitary gland? Is it: a) Pancreas b) Hypozthesis (pron: hypo-fi-sis) c) T
Q. What is pus? Pus is a residual of the inflammatory reaction and it contains a mixture of fragments of dead infectious agents (generally bacteria), leukocytes and tissues.
Q. Principles of Numerical Taxonomy? Numerical taxonomy is based on the following 7 principles. 1) The greater the content of information in the taxa of a classification is an
excretory product of marine teleost
Influence of Associated Ions The second important factor influencing the plant uptake of a given cation is the effects of the ions held in association with it. For instance, as
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